gluten-freenut-freeegg-freesoy-freefish-free
Lobster Sausages
From The Cook County cook book, 1912
Serves 4
Serve on a folded napkin with lettuce.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 162. The excerpt below is the record exactly as published.
LOBSTER SAUSAGES.— 'Mince fine and pound the flesh from a freshly-boiled lobster, with 2 oz. of ibutter, a little salt, cayenne, and pounded mace, and 5^ of the coral,
Cook this with the app: pantry check, scaling, and the assistant.